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Snickerdoodle Cookies

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Delightful Snickerdoodle cookies with a crispy edge and soft center, coated in cinnamon-sugar for a nostalgic treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 3 tablespoons sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine the flour, baking soda, cream of tartar, and salt in another bowl.
  5. Gradually blend the dry mixture into the creamed mixture until well combined.
  6. Mix together the 3 tablespoons of sugar and 1 tablespoon of ground cinnamon in a small bowl.
  7. Roll the dough into walnut-sized balls and coat them in the cinnamon-sugar mixture.
  8. Bake in the preheated oven for 8 to 10 minutes until set and lightly golden.

Notes

Store cookies in an airtight container for up to a week. Freeze for up to three months.

Nutrition

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